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Blackened Redfish

1 ts Salt
1/2 ts Red pepper
1/2 ts White pepper
1/4 ts Black pepper
1/4 ts Dried thyme
1/4 ts Dried basil
1/4 ts Dried oregano
2 ts Paprika
8 Skinless boneless filets of fish; 1/4 lb. each
1/2 c Melted butter


Combine all seasonings in small bowl. Dip fish pieces in melted butter, coating both sides. Sprinkle with seasoning. Heat a black iron skillet over high heat about 5 minutes or longer until it is beyond smoking stage and starts to lighten in color on the bottom. Add two or more fish filets and pour 1 tsp. butter on top of each piece. Skillet may flame up so be careful. Cook over high heat about 1-1/2 minutes. Turn, pour a bit more butter on top and cook another 1-1/2 minutes. Continue until all filets are cooked. Serve right away. Note: Due to smoke produced, outdoor cooking is recommended.


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